Fettuccine Alfredo with Chicken - Kraft Recipes Top
Comida Kraft
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Fettuccine Alfredo with Chicken

Prep Time
Total Time

4 servings, 1-1/2 cups each

Creamy sauce, succulent chicken, perfectly al dente pasta, a sprinkle of fresh herbs...all that's missing is the waiter and the check.

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Make It

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  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, cook chicken in large nonstick skillet on medium-high heat 5 to 7 min. or until done, stirring occasionally. Remove from skillet. Mix flour and broth in same skillet with whisk. Stir in Neufchatel, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly. Stir in chicken.
  • Drain pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.

Special Equipment Needed

Special Extra

Stir in 2 cups chopped hot cooked broccoli before serving.

Special Extra

Sprinkle with 2 Tbsp. chopped fresh parsley just before serving.


Prepare using whole wheat fettuccine. Or, substitute 1/8 tsp. ground nutmeg for the garlic powder.


  • 4 servings, 1-1/2 cups each

Nutritional Information

Serving Size 4 servings, 1-1/2 cups each
Calories 450
Total fat 12g
Saturated fat 6g
Cholesterol 90mg
Sodium 420mg
Carbohydrate 46g
Dietary fiber 2g
Sugars 3g
Protein 37g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Absolutly LOVED it! Absolutly LOVED it! I made this dish for my Mom and brother and they raved about it so much that my Dad, who is NOT an alfredo person, decided to try it too. The results? He requested it again on his own!!! I have made this several times and have added it into our family favorites rotation. I also found that by substituting fresh shredded parmesan for the powdered kind gives an extra creaminess to the sauce since it actually melts into the sauce and doesn't just dissolve.
Date published: 2008-11-04
Rated 5 out of 5 by from Excellent! Excellent!! I double the recipe to make enough sauce for the entire box of fetuccini and it can be made with or without the meat. I add about a tablespoon of parsley last minute. Keep the sauce separate from the pasta to use as needed and for easy re-heats--Place pasta in bowl, spoon sauce over, cover with plastic wrap, microwave about 2.5 mins on high, mix and eat. Do not need to add anything. We abosolutely love this recipe. Will not use any other.
Date published: 2009-01-26
Rated 5 out of 5 by from I made this for my family and they loved it. I made this for my family and they loved it. Little did I know that my son had gone outside to eat it and next thing I know I have his friends in here eating it. There wasnt one person that didnt like it. I have made this dish many more times. I have even added broccoli to this recipe so that I know my family is getting their vegetables. Thank you for a dish that my family had no complaints about.
Date published: 2009-02-19
Rated 5 out of 5 by from I made mine a little differently. I made mine a little differently. I pan seared the chicken with garlic powder, salt and pepper. To make the sauce, I used 8oz cream cheese, 8 oz parmesan cheese, 1 1/2 cups milk, 1 stick butter, garlic powder and white pepper to taste. I also cooked shrimp with the chicken. I used a full pound of fettucine and tossed with chicken, shrimp and sauce. Topped with nutmeg.
Date published: 2008-09-28
Rated 4 out of 5 by from The sauce got too thick too fast. The sauce got too thick too fast. Even when I tried adding more stock, it would thicken right back up. Next time I would try a little less flour. Other than that, it was very good and not too strong of a flavor. I used fresh garlic instead of garlic powder.
Date published: 2008-10-22
Rated 5 out of 5 by from I was going to make fettucini the other night and when I went to the pantry we didn't have a jar of... I was going to make fettucini the other night and when I went to the pantry we didn't have a jar of sauce. Well, I remembered seeing this recipe on here and it turned out we had every ingredient! The sauce was so rich and creamy - it was delicious. I don't think I'll ever go back to jarred sauce. I used reduced fat cream cheese instead, and then added steamed broccoli and dried oregano to mine.
Date published: 2009-07-13
Rated 4 out of 5 by from Yummy! Yummy! I was making this recipe for a large crowd (also made lasagna), so I doubled the recipe, added chicken, and tossed with mini farfalle pasta (instead of fettucine). I baked it in a casserole dish after mixing together. I would make more sauce when baking. It got slightly dry to me but everyone else raved about it. Will definitely put this one in my "recipe box" to make again.
Date published: 2011-02-06
Rated 5 out of 5 by from Imade this for a family dinner and everyone kept telling me how good this was. Imade this for a family dinner and everyone kept telling me how good this was. When my dad was leaving he told me the dinner was so good. He doesn't care to much for pasta or chicken but really liked this recipe. I think that say's alot.I love this recipe and try to make it often. Thank you Kraft, for an alfredo sauce I love to eat too. I also season the chicken when cooking it.
Date published: 2008-09-23
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